French gratin with a delicious crust is usually sprinkled with cheese and crackers, and in some cases, filled with Bechamel milk sauce.
Pick your recipe
You will need
- - 1.5 liters of milk;
- - 90 g flour;
- - salt;
- - 150 g of Gruyere cheese;
- - 500 g of pasta (horns, shells);
- - 120 g butter;
- - freshly ground pepper;
- - nutmeg;
- - 600 g of thick cream fresh;
Instruction manual
1
Pour milk into a saucepan, pour 3 teaspoons of salt. Add grated nutmeg (sweep over a fine grater 30 times), pepper (about 10 revolutions of the mill).
2
Bring the milk to a boil over high heat. Pour pasta into boiling milk and cook for about 2 minutes. Throw the pasta in a colander, putting in a bowl, collect milk.
3
Melt the butter in a saucepan and add flour. Stir well with a broom. Pour the cooled milk into the flour, stirring constantly, bring to a boil. Then remove the pan from the heat.
4
Mixing gently, add cream-fresh into the milk mixture. Add the pasta, mix thoroughly with a spatula. Fill the casserole dish with the mixture.
5
Grate Gruyere cheese - 3/4 slices. Cut the remaining cheese into thin slices. Sprinkle grated cheese over the casserole. Spread slices of cheese evenly on top. Bake in an oven preheated to 180 ° C for 30 minutes.
6
Cream-cream can be prepared at home. Pour 250 ml of fresh or pasteurized cream into a saucepan, heat to a warm temperature over low heat. Pour the cream into a clean jar with a lid, cool to room temperature. Add 2 tablespoons of fresh kefir (buttermilk) at room temperature. Stir and cover, leaving at room temperature for 24 hours. Stir the cream fresh with a spoon, close and refrigerate for another 12 hours, so it becomes even thicker.
note
Cream-cream - common in Belgium and in France, dairy product can be replaced with heavy cream.